Luxor4u

You can have it hot or cold Claire and lots of Scots have even been known to Americanize slices of it and deep fry it for breakfast with bacon and eggs

Danish sweet cure from the days when..................oh yeah

My granny used to make a special Christmas version and wrapped tiny little silver charms and Holy Medals up in greaseproof paper and put that in the mix too

PR

have you never eaten Sticky Toffee pudding or lemon steamed pudding, or Roly Poly pudding, or steamed chocolate pudding with chocolate sauce?

What happened to all the Irish and Scots and English recipes that travelled over the 'pond' to the New Land

No. I've not heard of them. The only pudding we have here is the creamy kind. Like a custard only creamier.

That's not to say there may be some parts of the country that have those recipes.

Good question where all those Irish, Scottish and English recipes went. This area was first settled by them and the music and musical instruments are considered our folk music. My people came here in the 1600s. Here in the south, food was heavily influened by African food and cooking and now is heavily influenced by Mexican and Cajun foods. I suppose many of those English recipes were forgotten or they had to adapt to what they had available. I'll have to look in some old cookbooks.

PRChick, there's bread pudding too but other than that the creamy pudding is the only thing I have heard of being called pudding anywhere I have been in the States. That said, we might have the desserts they call pudding but call them something else.

Well I reckon you are missing out over in the US and now I'm craving fruit cake, puddings you name it! Might have to get my cook book out!

Blimey you don't know what you are missing girls from the US of A.

Here try this really simple recipe to give you a clue to what it's like.

Ingredients:

1 microwave
1 500ml glass bowl

4 oz sugar
4 oz butter or margarine
8 oz self raising flour
2 eggs

that is your basic pudding mix.

Then you can add chocolate, treacle, golden syrup, jam, lemon/lime curd etc.

Whip up the pudding mix in a bowl.
Put a few spoons of golden syrup or treacle or whatever in the bottom of your 500 ml bowl and pour the pudding mix on top.
Cover with cling film and microwave for about 10 minutes.

Flip out the pudding onto a plate so the syrupy bottom is at the top and trickles down the sides of the pudding. Leave for about 10 mins to cool off a bit then eat.

Should look a bit like this

10 minutes in my microwave and the pudding would be splattered all over the place - try 6 mins to begin with and test. Yes I know most people would do this any way but some people always follow exactly what they are told.

Brian

Cheers Bearded Brian

Now we would call those cakes.

Glyphdoctor wrote:PRChick, there's bread pudding too but other than that the creamy pudding is the only thing I have heard of being called pudding anywhere I have been in the States. That said, we might have the desserts they call pudding but call them something else.

Love bread pudding -- without the raisins and whiskey sauce. I have a wonder recipe with orange.

OMG Ebikatsu did you have to post those photos i don't really have a sweet tooth but my God my mouth is watering now.Taste even better with carnation evaporated milk on forget about the custard

here in england we call them puddings,sweets or desserts depending on how posh you are but all basically mean the same thing,calorie laden goodies

Hurghadapat wrote:OMG Ebikatsu did you have to post those photos i don't really have a sweet tooth but my God my mouth is watering now.Taste even better with carnation evaporated milk on forget about the custard

Carnation Milk I haven't had it for years, but there was always a tin opened in my Mums fridge because she always used it in coffee and when we had tinned fruit on a Sunday

suet is readily available here in Abydos so it should be in Luxor. Here it is in the freezer, it looks like a oversized cricket ball and white in colour and usually sold in a covered tray of four. The fact that it is frozen makes it easy to grate and I use it for many recipies. It is better than the slabs of unrendered fat you get with the meat, that isn't suet....it is unrendered FAT!